BBQ Sauce Recipes

**Jet Gorgon** · 22-07-2007, 11:20 PM

Thought this might interest some foodies. Found it in a new cuisine mag.
I'm always looking for good BBQ sauce recipes.

Dark Lager Mole

2tbsp peanut/sesame oil
3/4 C chopped onion
2 diced large chilis, ex seeds
2-3 mashed garlic cloves
2tbsp paprika
1/4 C grated semibitter chocolate
1 big can stewed tomatoes
2tsp ground cumin
1tsp dried coriander
1tsp dried oregano
pinch cinnamon
12oz bottle of dark lager
1/3 C toasted sesame seeds
1tbsp cooking oil
salt/pepper

Fry onion and chili in peanut oil for a minute. Add choc, garlic, paprika, stir until onions soften (3 min). Chuck in blender, add the other spices and tomatoes and whip until fine. Add the beer and spin some more. Return to saucepan and add sesame seeds. Simmer and stir until thickened. Brush on grilled chicken or pork.
About 2 1/2 cups.

**kingwilly** · 22-07-2007, 11:26 PM

just buy the bottle at the supermarket - i do.

**Jet Gorgon** · 22-07-2007, 11:33 PM

That's no fun.

**ceburat** · 24-07-2007, 06:22 PM

What is "Dark Larger Mole"?

**blackgang** · 24-07-2007, 06:48 PM

Dark Lager "MOLE" is a mexican style meat cooked with a chocolate sauce, they do up turkey that way mostly, I do not care for "MOLE"

**Little Chuchok** · 24-07-2007, 07:17 PM

This is an excellent sauce for pork and chicken.
INGREDIENTS:

2 pounds apricots, pitted and halved
3 large tomatoes, halved
3 cups brown sugar
2 cups cider vinegar
1/2 cup dry white wine
1 onion, chopped finely
3 cloves garlic, minced
tablespoons soy sauce
2 teaspoons hot sauce
2 teaspoons Dijon mustard

PREPARATION:

Place all ingredients in a large stockpot and bring ot a boil. Reduce heat and simmer for 1 1/2 to 2 hours. When sauce has reduced, strain through a sieve. Use immediately or store in an airtight container for up to 4 weeks.

Spicy Apricot Barbecue Sauce - Barbecue Sauce Recipe

**El Gibbon** · 25-07-2007, 09:52 AM

This recipe is an adaptation of a recipe that I got along with a new Sears BBQ in 1970.

It is meant to be used as a marinade. I use it to marinade and to baste with once the cooking starts.

Terrific on ribs and chicken, you'll get lots of comments on how "different" it is .

2 cups of wine vinegar
1.5 cups of cooking oil
2 cups of Real Lemon Juice ( unavailable in Thailand but the lemon/lime juice available at most local markets works really well.)
2 Tbl spoons of soy sauce
1/4 cup of finely diced garlic
1/2 cup of finely diced onion (strongest you can find)
2 Tbl spoons A1 or the English sauce that I can't remember right now
a healthy dose of Lea and Perrins
Salt, pepper and Tobasco can be added to taste

Pierce meat with a sharp fork or knife tip in several locations.

marinate in sauce for a couple of hours at room temp., if longer refrigerate.

Baste with same sauce while cooking.

You'll note there is NO tomato based product used. The combination of vinegar and lemon/lime juice breaks down some of the meat tissues and allows penetration of the meat.

It is well known that tomato does not cook INTO anything but rather on to the subject.

This will give you a tender and tasty product.

NOTE: if you like to boil your ribs, cutting BBQ time, reserve some of the sauce to use in basting prior to heating. Once boiled the sauce is not suitable for basting.

E. G.

**Little Chuchok** · 25-07-2007, 09:58 AM

^If you cut down the lemon juice and vinegar by about 90%,then it also makes a great marinade for steak.very close to what my old man used to make.

**Jet Gorgon** · 25-07-2007, 12:06 PM

Thank you, Messrs LC and EG. I shall try these recipes. They sound fantastic. Did not know that about tomato sauce, EG.
Thanks also, BG, for the Mole definition. That's why that recipe has choc in it.
Aside: I made blueberry bread the other day and ruined it. Not enough oil and too many berries. Froze it and guess I can use it like a bread pudding; slosh milk all over it.

**El Gibbon** · 25-07-2007, 12:58 PM

^^
Never even crossed my mind (short trip admittedly) to use it on steak. The flavoring just doesn't ring a bell when associated with steak. Will have to try it.

E. G.

**Sir Burr** · 25-07-2007, 02:02 PM

Thanks EG, going to give that one a go when I get home.
Must admit, BBQ sauce with chocolate in it doesn't sound too appealing (sorry JG).

**friscofrankie** · 25-07-2007, 02:28 PM

1/2 cup of tamarind juic
1/2 cup of rice vinegar
(the above two ingredients can be mixed or use on or the other to your taste I have tried all permutations with equal success)
1 cup brown sugar
1 cup water
1 Small to medium onion minced fine as you can
5 - 6 garlic cloves mashed to oblivion
1 or two teaspoons yellow mustard seeds
fresh oregano I always put in about this much
Ground cumin
one of them small cans of thick tomato paste
3,4 or 5 chipotle canned en mole
Optionally, 1 or 2 finely chopped habanero peppers
Combine the water vinegar/tamarind juice brown sugar in a saucepan simmer untiil the sugar is dissolved and it is gently bubbling add the dry ingredients onion and garlilc.
continue to simmer adding water to make up for lost liquid. Chop the chipotle finely and add to the mix scoopin in some of the sauce that came in the can. add the can of tomato paste and stir in well.
If you don;t have tamarind use the vinegar and add a few healthy slugs of Worcestershire
to the mix. simmer for about a half to one hour adjusting for desired thickness. Cook your ribs or brisket long and slow DO NOT baste with this sauce, you can just before removing it lightly baste beware of burning the sauce.

For chicken try this: Get a HOT fire going and roast the chicken pieces so it it s nicely browned (charred?) but don't worry about it being done. Toss allteh chicken pieces in an ice chest, toss with enough BBQ sauce to coat, seal the chest and forget it for about an hour or so. This works best with tightly closed chests and when the chicken pieces almost fill the box. one of those small lunch-box sized ices chests oughta do two or three chickens cut up in pieces depending on size. Fall off the bone tender chicken done to perfection.

**hillbilly** · 25-07-2007, 05:46 PM

I have made BBQ sauce that took a day or two to make. One has to understand that BBQ sauce changes depending on where when one lives in the states. You have the tomatoe vs. the vinegar argument.

The best reciepe I ever had was from a member of the Black Panther's party. Bobby something, i want to say. Met the guy and even bought his cook book.

Sadly, nowadays, I just bring back big jugs of KC Masterpiece from the states. BTW, the Jack Daniels sauce ain't bad either.

*wishing that I had a BBQ cartoon thingy*

Found his website. Welcome to Bobby Seale.com

**Little Chuchok** · 25-07-2007, 05:54 PM

^

**ceburat** · 25-07-2007, 06:41 PM

I thank all of you.

My Thai wife was just asking last week - What is BBQ sauce? Now she is going to try all of the receipts on here and I really love BBQ!. Being diabetic I just use equal in place of sugar or simply leave out the sugar. I went to Japan when I was 17 and ate teriyaki beef and chicken for the first time. Teriyaki is their BBQ sauce. I loved it then and it is still my favorite.

**Jet Gorgon** · 27-07-2007, 08:27 AM

Yes, thaks chefs for your secret recipes. And to LC for the how-to-dress-while-BBQing graphic. Frankie, I'm making your hamburger w/ onion gravy for dinner tonight. I can't get that f* picture out of my head.

**mickjn** · 27-07-2007, 10:53 AM

Originally Posted by Little Chuchok

This is an excellent sauce for pork and chicken.
INGREDIENTS:

2 pounds apricots, pitted and halved
3 large tomatoes, halved
3 cups brown sugar
2 cups cider vinegar
1/2 cup dry white wine
1 onion, chopped finely
3 cloves garlic, minced
tablespoons soy sauce
2 teaspoons hot sauce
2 teaspoons Dijon mustard

PREPARATION:

Place all ingredients in a large stockpot and bring ot a boil. Reduce heat and simmer for 1 1/2 to 2 hours. When sauce has reduced, strain through a sieve. Use immediately or store in an airtight container for up to 4 weeks.

Spicy Apricot Barbecue Sauce - Barbecue Sauce Recipe

I am going to try that one

**Jet Gorgon** · 29-07-2007, 06:49 AM

^ Me, too. Our market has $1 (Bt30) bags of bruised veg and fruit. Great for making sauces and stews. I especially like the fact that there is NO chilli in the recipe.

**Sir Burr** · 29-07-2007, 06:57 AM

Yeah, I want to try that one too, but, where do I get apricots in Phuket? Can I substitute with apricot jam?

**Jet Gorgon** · 31-07-2007, 02:39 AM

Originally Posted by Sir Burr

Yeah, I want to try that one too, but, where do I get apricots in Phuket? Can I substitute with apricot jam?

There is a similar fruit in Thailand. Name escapes me. Else maybe canned or dried apricots or even canned peaches? Take out of the syrup and rinse off all the sugar sh*t. I would not use jam, too sweet.

**avaadore** · 06-08-2007, 11:26 AM

Originally Posted by Jet Gorgon

Thought this might interest some foodies. Found it in a new cuisine mag.
I'm always looking for good BBQ sauce recipes.

Dark Lager Mole

2tbsp peanut/sesame oil
3/4 C chopped onion
2 diced large chilis, ex seeds
2-3 mashed garlic cloves
2tbsp paprika
1/4 C grated semibitter chocolate
1 big can stewed tomatoes
2tsp ground cumin
1tsp dried coriander
1tsp dried oregano
pinch cinnamon
12oz bottle of dark lager
1/3 C toasted sesame seeds
1tbsp cooking oil
salt/pepper

Fry onion and chili in peanut oil for a minute. Add choc, garlic, paprika, stir until onions soften (3 min). Chuck in blender, add the other spices and tomatoes and whip until fine. Add the beer and spin some more. Return to saucepan and add sesame seeds. Simmer and stir until thickened. Brush on grilled chicken or pork.
About 2 1/2 cups.

i tried it! it's delicious!!

**Marmite the Dog** · 06-08-2007, 12:06 PM

Originally Posted by avaadore

i tried it! it's delicious!!

Really?

**Jet Gorgon** · 08-08-2007, 11:07 PM

^ and ^^ Marmers, maybe you could sub a bit of sugar for the choc and add more beer before drinking it all.

Glad you liked it AvaA.

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